Crispy Bang Bang Shrimp Bites
Light, crispy shrimp finished with a creamy sweet-and-spicy Bang Bang sauce, fresh lime and green onion. These easy shrimp bites make a delicious party appetizer and can be served lightly sauced with extra Bang Bang sauce on the side.
Prep time
15 min
Cook time
10–12 min
Serves
Ingredients
▼
Crispy Shrimp
- 1 lb (454 g)large shrimp, peeled and deveined, tails removed
- ½ cupbuttermilk
- ¾ cupcornstarch
- ½ tspgarlic powder
- ½ tsppaprika
- ½ tspfine sea salt
- ¼ tspfreshly ground black pepper
- Neutral oil, such as avocado or canola oil, for shallow frying
Bang Bang Sauce
- ½ cupmayonnaise
- 3 tbspsweet chili sauce
- 1–2 tspsriracha, or to taste
- 1 tspfresh lime juice
For Serving
- 2green onions, thinly sliced
- Fresh lime wedges
- Chopped fresh cilantro, optional
Ingredients
Crispy Shrimp
- 1 lb (454 g)large shrimp, peeled and deveined, tails removed
- ½ cupbuttermilk
- ¾ cupcornstarch
- ½ tspgarlic powder
- ½ tsppaprika
- ½ tspfine sea salt
- ¼ tspfreshly ground black pepper
- Neutral oil, such as avocado or canola oil, for shallow frying
Bang Bang Sauce
- ½ cupmayonnaise
- 3 tbspsweet chili sauce
- 1–2 tspsriracha, or to taste
- 1 tspfresh lime juice
For Serving
- 2green onions, thinly sliced
- Fresh lime wedges
- Chopped fresh cilantro, optional
Instructions
- 1
Pat the shrimp dry with paper towel and place them in a bowl. Pour the buttermilk over the shrimp and toss until evenly coated. Let sit for about 10 minutes while you prepare the coating and sauce.
- 2
In a shallow bowl, combine the cornstarch, garlic powder, paprika, salt and black pepper.
- 3
In a separate small bowl, whisk together the mayonnaise, sweet chili sauce, 1 teaspoon of sriracha and lime juice. Taste and add the remaining sriracha if you'd like more heat. Set aside.
- 4
Pour approximately ½ inch of oil into a large, heavy-bottomed skillet. Heat the oil to 350–365°F (175–185°C).
- 5
Working with one shrimp at a time, lift it from the buttermilk and allow the excess to drip off. Coat thoroughly in the seasoned cornstarch, pressing it on lightly if needed. Gently shake off any loose coating.
- 6
Fry the shrimp in small batches, being careful not to overcrowd the skillet. Cook for approximately 1½–2 minutes per side, until lightly golden, crisp and cooked through. Adjust the heat as necessary to keep the oil within the 350–365°F range.
- 7
Transfer the cooked shrimp to a wire rack set over a baking sheet. Using a rack rather than piling them onto a plate helps keep the coating crisp while you fry the remaining batches.
- 8
Just before serving, either lightly drizzle the shrimp with Bang Bang sauce or gently toss them with just enough sauce to lightly coat. Don't oversauce them — the crispy coating is part of what makes these so good.
- 9
Transfer to a serving platter and finish with sliced green onions and cilantro, if using. Serve immediately with lime wedges and the remaining Bang Bang sauce on the side.
Melissa's Notes
Keep them crispy: If you're making these for a party, fry the shrimp shortly before serving and keep the sauce separate. Sauce them at the last minute.
Watch the oil temperature: If the oil drops too low, the coating can absorb excess oil rather than becoming light and crisp. If it gets too hot, the coating can brown before the shrimp are properly cooked.
Make them bite-sized: Large shrimp work beautifully for a party platter, but you can also serve individual shrimp on small lettuce leaves or cucumber rounds with a little sauce and sliced green onion.
Adjust the heat: Start with 1 teaspoon of sriracha for a milder sauce and increase it to suit your taste.
Nutrition Information
Per serving
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Join the Nest
Get 10 free recipes — sign up for The Cozy Weeknight Dinner Plan.
Want to save this recipe? Print it out, share with a friend, or follow along on social.